| Meats: Andouille sausage, bacon
Seafood: Shrimp
Produce: red bell peppers, green peppers, onions, green onions
Dairy: butter, half and half, cheddar cheese, cream
Seasonings: salt, black pepper
Sauces:
Other: grits
Cooking Method: stovetop
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Chef's Notes: Make the day prior to serving
Ingredients:
4 ounces by weight Andouille Sausage½ cup Roasted Red Bell Peppers
2 quarts Water
12 oz by weight Grits
½ cup Half and Half
1 oz. by weight Butter, unsalted
1 tsp. Salt
½ tsp. Black Pepper
1 cup Shredded Cheddar Cheese
Procedure:
1. Bring 2 quarts of water to a boil.
2. Add 12 oz. (weight) of grits, stir and simmer covered for 25 minutes or until completely tender.
3. Meanwhile, mince 4 oz. (weight) of andouille sausage and ½ cup of roasted red bell peppers. If you use a food processor, be sure to mince these two ingredients separately and do not make a paste.
4. Once grits are fully cooked, add all of the ingredients and stir to full blend.
5. Pour into a greased glass casserole dish to a depth of 1 inch. You might need more than one dish.
6. Let the grits cool uncovered until they become solid.
7. Once hardened, remove whole cake from dish and cut into 3 inch by 4 inch rectangles.
8. Dip in egg wash and then coat in bread crumbs. Set aside refrigerated.
1. Bring 2 quarts of water to a boil.
2. Add 12 oz. (weight) of grits, stir and simmer covered for 25 minutes or until completely tender.
3. Meanwhile, mince 4 oz. (weight) of andouille sausage and ½ cup of roasted red bell peppers. If you use a food processor, be sure to mince these two ingredients separately and do not make a paste.
4. Once grits are fully cooked, add all of the ingredients and stir to full blend.
5. Pour into a greased glass casserole dish to a depth of 1 inch. You might need more than one dish.
6. Let the grits cool uncovered until they become solid.
7. Once hardened, remove whole cake from dish and cut into 3 inch by 4 inch rectangles.
8. Dip in egg wash and then coat in bread crumbs. Set aside refrigerated.
To Serve (per order):
2 each Fried Grit Cakes
½ cup Andouille Sausage, ¼ inch half moons
2 TBS Onions, ¼ inch dice
2 TBS Green Peppers, ¼ inch dice
8 each Raw Shrimp, peeled, no tails
12 fluid ounces Cream
1 TBS Cooked Bacon, ¼ inch diced
1 TBS Green Onions, ¼ inch sliced on a bias
Procedure:
2 each Fried Grit Cakes
½ cup Andouille Sausage, ¼ inch half moons
2 TBS Onions, ¼ inch dice
2 TBS Green Peppers, ¼ inch dice
8 each Raw Shrimp, peeled, no tails
12 fluid ounces Cream
1 TBS Cooked Bacon, ¼ inch diced
1 TBS Green Onions, ¼ inch sliced on a bias
Procedure:
1. Deep fry breaded grit cakes until crispy and heated through.
2. In a large saute pan, saute onions and pepper until they start to soften.
3. Add Andouille sausage and shrimp and cook until shrimp are 50% cooked.
4. Add creamy shrimp sauce, bring to a boil and simmer until thickened.
5. In a large serving bowl, stack the two grit cakes and then pour the entire contents of the saute pan over the cakes.
6. Garnish with chopped bacon and green onions.
Restaurant: Metro Diner, Indiana, U.S.A.
Recipe Type: Authentic
Recipe Author: Metro Diner
Original Photograph By: Metro Diner/fox59.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://fox59.com/2017/06/14/recipe-charleston-shrimp-and-grits/
2. In a large saute pan, saute onions and pepper until they start to soften.
3. Add Andouille sausage and shrimp and cook until shrimp are 50% cooked.
4. Add creamy shrimp sauce, bring to a boil and simmer until thickened.
5. In a large serving bowl, stack the two grit cakes and then pour the entire contents of the saute pan over the cakes.
6. Garnish with chopped bacon and green onions.
Restaurant: Metro Diner, Indiana, U.S.A.
Recipe Type: Authentic
Recipe Author: Metro Diner
Original Photograph By: Metro Diner/fox59.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://fox59.com/2017/06/14/recipe-charleston-shrimp-and-grits/
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